07 May No Bake Double Chocolate Cookies
These healthy no bake peanut butter chocolate balls are magical! They are fudgy, chocolate-y and so easy make too. Only 4 ingredients. All you need is to pulse everything together, freeze and enjoy! These healthy snacks are vegan, paleo, gluten free, and packed with healing properties.
These No bake Peanut Butter Chocolate Balls are the most perfect healthy pre-workout energy bites, afternoon pick me up snacks or a night cap dessert. These no bake chocolate peanut butter balls are my freezer staples.
But as quickly as the temperature hits high 80s in Charlotte, I’m making my way into these No Bake desserts.
And now these No Bake Double Chocolate Cookies made with hazelnut and cashews?
Why do I love No Bake Chocolate Cookies
They are Chewy, Fudgy, and Chocolate-Y.
Don’t get me wrong, I love baked goodies.
But these Raw Chocolate Cookies are just so much easier to make.
Quick and Easy to Make
All you need is to soak cashew and hazelnuts overnight in warm water and a pinch of salt. Then pulse all the ingredients together.
Vegan, Gluten Free and Low Carb
These no bake double chocolate recipe only calls for a few ingredients. So naturally they are vegan, gluten free and low carb.
They are the perfect pre-workout snacks and healthy desserts.
When my sweet tooth hits, I just take one out of the freezer and pop one into my mouth.
Why soaking Nuts before Making Raw Cookies
Soaking nuts, seeds and oats in warm water with a pinch of salt before consuming them has become a habit of mine.
Benefits of soaking
Soaking nuts and seeds can help breaking down the phytic acid and enzyme inhibitors in them. So our bodies can properly absorb the nutrients and minerals stored in nuts and seeds.
Texture from soaking
Soaking nuts and seeds overnight can also soften these stubborn powerhouses.
The soaking process can result the most fudgy and chewy No Bake Double Chocolate Cookies.
How to Store These No Bake Double Chocolate Cookies
Short answer: Freezer for as long as you want.
Although they are usually gone quickly in my household.
I usually store them in an air tight container or storage bag in the freezer. When I’m ready to enjoy one or two (or the whole batch), I take them out and sit in room temperature for a few minutes.
They defrost fairly fast. Top it with your favorite ice cream, yogurt or enjoy with a cup of coffee.
Now scroll down for the full recipe and direction. These chewy, Fudgy, and Chocolate-Y no bake cookies are so easy to make. You are going to fall in love with this vegan, gluten free and low carb snack and dessert option!
Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
- 1 cup raw cashews
- 1 cup raw hazelnuts
- 1/4 cup coconut shreds
- 1/3 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- 2 tsp sea salt
- 1 tsp cayenne pepepr
- 1/4 cup chocolate chips
- 2-3 tbsp nut milk depending on the consistency
- Soak nuts in warm water and a pinch of sea salt over night. Drain and rinse a few times before blending.
- Pulse nuts, coconut shreds in a food processor until finely blended.
- Add cacao powder, 1 1/2 sea salt, cayenne pepper to the blended nuts mixture. Blend well.
- Add almond butter, maple syrup and nut milk. Blend again until gooey. Leave “cookie dough” in the fridge or freezer for 10 – 15 minutes to chill (preventing the dough from sticking to hands or cookie scooper)
- Use a cookie scooper or hand to make cookie dough into 12 balls. Press the balls down to cookie shape with the palm of your hands.
- Use a fork to add a few marks on the cookies, sprinkle some extra sea salt and chocolate chips.
- Freeze, ENJOY!
- You can also substitute the coconut oil for almond butter or peanut butter (not paleo).
- Adjust the amount of nut milk depending on the texture of the “cookie dough”. You want to reach gooey texture.
Amount Per Serving: Calories: 190 Total Fat: 15g Saturated Fat: 2g Sodium: 3.8mg Carbohydrates: 12g Fiber: 2.5g Sugar: 5g Protein: 5g